Layered Salad For A Crowd Recipes

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LAYERED SALAD FOR A CROWD



Layered Salad for a Crowd image

This salad is a favorite of my three sons. I took it to a luncheon honoring our school district's food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. -Linda Ashley, Leesburg, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 20 servings.

Number Of Ingredients 11

1 cup mayonnaise
1/4 cup 2% milk
2 teaspoons dill weed
1/2 teaspoon seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumber, sliced
1 package (10 ounces) frozen peas, thawed
1-1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

LAYERED SALAD



Layered Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 15

2 heads iceberg lettuce, chopped
4 tomatoes, cut into wedges
8 ounces baby spinach
8 Perfect Hard Boiled Eggs, recipe follows, chopped
Salt and freshly ground black pepper
1 pound bacon, cooked and chopped
1 bunch green onions, thinly sliced
8 ounces grated sharp Cheddar
One 10-ounce bag frozen peas, partially thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 eggs

Steps:

  • For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
  • For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  • Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
  • Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

LAYERED GREEK SALAD FOR A CROWD



Layered Greek Salad for a Crowd image

Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 1h40m

Yield 18 servings, 1 cup each

Number Of Ingredients 10

6 cups chopped romaine lettuce
2 cups tightly packed baby spinach leaves
2 cups whole wheat medium pasta shells, cooked, cooled
1 large tomato, chopped
1 cucumber, quartered lengthwise, then sliced crosswise
1 small red onion, quartered lengthwise, then sliced crosswise
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup KRAFT Lite Creamy Caesar Dressing
1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/4 cup pitted Kalamata olives

Steps:

  • Combine lettuce and spinach; place half in 6-qt. serving bowl.
  • Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
  • Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.202 mg, Sodium 160 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 1 g, Protein 3 g

SOUTHWEST LAYERED SALAD



Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

  • Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
  • Line a large serving bowl with the torn lettuce.
  • Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

SEVEN LAYER SALAD



Seven Layer Salad image

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 9

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
  • Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

ITALIAN LAYERED SALAD (CROWD SIZE)



Italian Layered Salad (Crowd Size) image

Make and share this Italian Layered Salad (Crowd Size) recipe from Food.com.

Provided by SUSIE IN MISSOURI

Categories     Summer

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 9

6 cups iceberg lettuce (bite-size pieces)
1 (16 ounce) bag broccoli coleslaw mix
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 medium red bell pepper, chopped
1 cup mayonnaise or 1 cup salad dressing
1/2 cup creamy Italian dressing
1/4 cup shredded asiago cheese
2 tablespoons chopped fresh parsley

Steps:

  • In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
  • Mix mayonnaise and Italian dressing until well blended.
  • Spread over vegetables.
  • Sprinkle with cheese.
  • Cover and refrigerate at least 2 hours until chilled or overnight.
  • Sprinkle with parsley just before serving.

Nutrition Facts : Calories 96, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 186.5, Carbohydrate 11.1, Fiber 1.6, Sugar 1.8, Protein 1.8

LAYERED SUMMER SALAD



Layered Summer Salad image

Make this Layered Summer Salad part of this season's menu. This gorgeous Layered Summer Salad includes tomatoes, peas, red onions, mushrooms and more!

Provided by My Food and Family

Categories     Side Dish Recipes

Time 5h30m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

4 cups tightly packed torn romaine lettuce
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg. (10 oz.) frozen peas, thawed
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh basil
4 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

  • Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
  • Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
  • Top with remaining cheese and bacon just before serving.

Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g

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